forum: Food & Drink

Re: THE gluten-free thread

Making gluten-free birthday cakes today, and thought that maybe I should share the recipe!! This one can be done with butter or with margarine, but sadly can't be made egg free .... It's a bit fiddly, but well worth the effort, and no-one would ever guess that it's gluten-free! I make it dairy free too for my family, but have made it with butter which was delicious as well

For the cake, melt the chocolate in a bowl above a pan of hot water, then cool slighty. Whisk the egg yolks and sugar until thick and stir into the chocolate.

2. In a clean bowl, whisk the egg whites until stiff. Fold in the chocolate mixture and the cocoa and pour into the tin. Smooth the top and bake for 20 mins until risen and springy. Dust a large sheet of greaseproof paper with caster sugar and turn the cake out onto it. Remove the paper from the top and then cover with a damp cloth.

3. Make the filling and frosting by melting the chocolate and butter in a bowl over hot water, stir until smooth, then slowly beat in the icing sugar to form a stiff mixture. Beat in the milk and leave to cool, continually stirring until it is spreadable. Spread one third over the cake and roll up. Place on a platter and spread wih the remaining mixture. Run a fork along the surface to resemble the bark of a tree (if desired). Dust with icing sugar, and serve.

It takes about 20 mins of preparation, 30 mins of cooking, and serves 10, and is extremely delicious

Re: THE gluten-free thread

Interesting that you use Quorn, AudioCoffee - unless they've changed the ingredients recently, I'm sure it used to have wheat flour in? I could, of course, be completely wrong and be missing out hugely!! I'll have to go and check ...

Update: having had a look in my local supermarket this morning, some of the products appear to be gluten free. I'm rather glad to find that, as it's nice to be able to have an alternative from time to time. We once had a friend living with us who is vegetarian, and who loved Quorn, but we couldn't have it then as it had wheat flour in it - hence my initial comment!

Become a member of jamieoliver.com for free and access loads of lovely stuff around the site.
You'll get Jamie's latest recipes and food tips direct to your inbox, take advantage of exclusive promotions and offers, ask
Jamie and his team questions in the forums and enjoy your weekly newsletter too.

By submitting this form you consent to receiving news and updates from businesses in the Jamie Oliver Group of companies and the Jamie Oliver Food Foundation. You also agree to our terms and conditions found here.

I am not a robot.

We'd love to get to know you a bit better so we only send you

news and recipes that you want to read. If you've got two

minutes to spare, it would be great if you could answer a quick questionnaire.